La Peonia

An assortment of grilled seasonal vegetables, dressed with extra virgin olive oil flavored with basil. A light and vegetarian appetizer.

A layered composition of zucchini, fresh tomatoes, and mozzarella. The dish is enhanced by a red pesto of sun-dried tomatoes and a smooth tomato cream.

Fresh salad with thinly sliced raw artichokes, arugula, and Grana Padano cheese shavings. Served with your choice of sea shrimp or speck (smoked ham).

Rustic dish based on soft corn polenta, served with a selection of mixed mushrooms and Taleggio, a soft-ripened cow's milk cheese with an intense flavor.

Rich salad with aged Parma raw ham, fresh tomatoes, fior di latte mozzarella, and Grana Padano shavings.

Very thin slices of marinated raw beef, served with fresh button mushrooms, arugula, Grana Padano shavings, and lemon juice.

A platter of Italian specialties to share. You can choose from a selection of only cured meats, only cheeses, or a mix of both.

Pan-seared calamari with clams, wild mushrooms, and cherry tomatoes. All flavored with lemon juice and zest for a fresh sea-and-mountain taste.

Long, ribbon-shaped egg pasta, dressed with a classic tomato and fresh basil sauce. A simple dish from Italian tradition.

Two-colored tagliatelle (yellow egg pasta and green spinach pasta) served with a creamy mascarpone sauce, Treviso radicchio, and crispy speck.

Soft potato gnocchi sautéed with seasonal vegetables and dressed with Genoese pesto made from basil, pine nuts, and cheese.

Long and thin egg pasta served with shrimp, a sprinkle of bottarga (dried fish roe with an intense flavor), and lemon zest.

Long durum wheat pasta similar to spaghetti but flattened, served with clams and grated bottarga for a rich seafood flavor.

Typical Sardinian pasta in the shape of small toasted semolina balls. Cooked risotto-style with shrimp, sweet zucchini, and bottarga.

Wide egg pasta dressed with bresaola (cured beef), pine nuts, peas, 'trumpet of the dead' mushrooms, and basil pesto.

A modern presentation of ravioli: fresh pasta sheets served open, with a seafood filling of shrimp and clams, flavored with lemon and arugula.

Tender cut of pork served with a sweet and sour creamy sauce made from pears and Gorgonzola cheese. Accompanied by roasted artichokes.

Grilled beef sirloin, served sliced (tagliata), laid on a bed of fresh arugula and topped with Grana Padano shavings.

A rich and flavorful fish soup with calamari, shrimp, and clams. The broth is flavored with dried porcini mushrooms, zucchini, and cherry tomatoes.

The quintessential Italian pizza, simply topped with tomato sauce, mozzarella, and fresh basil. It represents the colors of the Italian flag.

A flavorful variation of the classic red pizza, enriched with capers and anchovy fillets for a decisive and salty taste.

Fresh and light pizza with the addition of fresh chopped tomatoes in addition to the sauce, basil, and a drizzle of raw olive oil.

Vegetarian pizza ('from the garden') generously topped with a mix of grilled or baked vegetables such as zucchini, eggplant, and peppers.

A classic and much-loved pizza, topped with cooked ham and button mushrooms.

Folded pizza, crescent-shaped and sealed before baking. The filling includes tomato, mozzarella, cooked ham, and mushrooms, which remain soft and juicy inside.

Rich pizza that includes an egg (usually fried sunny-side up or hard-boiled). You can choose between cooked ham or sausage as the meat ingredient.

Hearty pizza topped with würstel, cooked ham, and mushrooms. Highly appreciated for its full flavor.

A rolled pizza (similar to a stromboli) or richly filled, containing a vegetarian mix of artichokes, olives, mushrooms, and fresh arugula.

Pizza traditionally divided into four slices, each with different toppings. Here prepared with a rich base (Canadian) with the addition of artichokes and olives.

Pizza for cheese lovers, topped with a selection of four different varieties: mozzarella, gorgonzola (blue cheese), pecorino (aged), and taleggio (creamy).

Classic pizza where the main ingredients are added raw after cooking: prized Parma ham, fresh arugula, and Grana cheese shavings.

Pizza with a decisive and rustic flavor, inspired by the tastes of Sardinia with spicy Sardinian sausage and pecorino cheese.

White pizza (without red tomato sauce) topped with fresh tomatoes and bottarga (dried fish roe), finished with arugula. Savory and marine.

A delicious white pizza with porchetta (spiced roast pork), made even tastier by smoked provola cheese and the freshness of arugula.

Pizza with an intense flavor that combines the smokiness of speck with the strong taste of gorgonzola and olives.